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Prepare your palate for delicious Spanish cuisine. What is chorzio? Paella? Try your hand at some local favorites.
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The resources on this page are examples of videos that the library has acquired.
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The Book of Spanish Cooking by
Indulge Spanish dishes made from ingredients with centuries-old traditions. "The Book of Spanish Cooking" brings the reader an enticing selection of delicious appetizers, plus main courses, vegetables and desserts, in a varied collection of more than 100 recipes.
Delicioso! : The Regional Cooking of Spain by
Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes of color photos.
La Cocina de Mama : The Great Home Cooking of Spain by
Penelope Casas, the foremost American authority on Spanish food and the author of the bestsellingTapas, presents more than 175 robustly flavored yet amazingly simple recipes representing the best of Spanish home cooking—the cooking handed down through generations of Spanish “mamás.”
My Kitchen in Spain : 225 Authentic Regional Recipes by
. My Kitchen in Spain celebrates the rich flavors and regional traditions of Spanish cooking. Now experience the authentic flavors of Spain with favorites both classic and contemporary: Almond Gazpacho with Grapes, Sea Bass in Saffron Sauce, Fiesta Paella with Chicken and Shellfish. With a comprehensive chapter on tapas, Spain's enticing "little dishes," and 225 tempting recipes -- for every course from soup to dessert -- My Kitchen in Spain will bring the food delights of Spain home to your table.
Tapas : A Taste of Spain in America by
Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name.
Spanish Cuisine : The Gourmet’s Companion by
Location: Oak Street Facility [request only]
Not to be confused with spicy Mexican and Central American foods, Spanish cuisine draws on two basic Mediterranean ingredients: garlic and olive oil. This culinary companion explores the cooking styles of each region, from Galicia to Cataluna MATT A. CASADO (Flagstaff, Arizona) is an Associate Professor at Arizona State University. He is also a Spanish and U.S. trained hotel and food manager.
1080 Recipes by
Spanish food is fast growing in popularity with more and more Spanish restaurans emerging all over the world and a tapas-style revolution happening in the wa we eat out. "1080 Recetas De Cocina" is a comprehensive collection of traditinal and authentic Spanish recipes, covering everything from tortilla to bacala. This title has been a bestseller in Spain since it was first published, andith over 2 million copies sold it can be found in most kitchens across the coutry. The book's author, Simone Ortega is considered to be the doyenne of cookig in Spain and has written about food for numerous years, including for magazies and in books.;Since its first publication, over 35 years ago, "1080" has unergone several updates to keep it relevant to modern living while still presering the integrity of the original book. For the English and American editions,he recipes have been adapted to suit readers in these countries and their kithens, and include alternatives for local ingredients where necessary, but theuthenticity of the original recipes has been carefully maintained. Divided int 14 chapters, and including menu plans from celebrated Spanish chefs, cooking
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